Years ago, there was a very quaint, very charming little restaurant in Grafton, IL called Elsah's Landing. Known for their cinnamon rolls (the town, I'm told, always smelled very cinnamon-y early in the morning) and pies, the establishment became so successful that an offshoot called Something Elsah opened up in Plaza Frontenac shopping center in an affluent suburb of St. Louis. Unfortunately both are now closed, but thanks to the wonderful Special Request Cookbooks published by the St. Louis Post-Dispatch, we can still enjoy some of their delicious desserts. I am not a pie person, but this pie is not only relatively easy to make, but knock-your-socks off delicious. Praline Custard Pie from Something Elsah Restaurant (Printable Recipe) 1/3 cup packed light brown sugar 1/2 cup chopped pecans 1/3 cup plus 1 T/ butter, divided 1 (9-inch) baked pie shell 1 cup granulated sugar 3 T. cornstarch 1/8 t. salt 3 egg yolks 2 cups milk 1 t. vanilla 1-1/2 cups whipped cream, plus more for optional garnish Lightly toasted pecans pieces, for option garnish Preheat oven to 450 degrees F. In a small pan, heat brown sugar, pecans, and 1/3 cup butter; cook and stir until; butter is melted. Spread in baked pie shell; place in oven and bake 5 minutes. Let cool. Combine granulated sugar and cornstarch in a medium saucepan. Beat in salt, egg yolks and milk. Cook over medium heat until very thick, stirring constantly. Add vanilla and remaining 1 tablespoon butter; cook and stir just until butter is melted. Measure out 1 cup custard; set aside. Pour remaining custard into prepared pie shell. When the 1 cup of custard cools, fold in whipped cream. Spread on top of pie; chill. Garnish with toasted pecans, dollops or whipped cream, or both. Yield: 8 servings Source: Special Requests Cookbook, published by the St. Louis Post-Dispatch This is linked to Foodie Friday.